“Organic production is a global system of farm management and food and agricultural production based on interaction between best environmental practices, a high degree of biodiversity, the protection of natural resources, the application of strict criteria concerning animal welfare and a production in line with preferences expressed by some consumers for products obtained using natural substances and processes.
Organic production thus plays a dual societal role, where it, on the one hand, provides for a specific market responding to consumer demand for organic products and, on the other hand, delivers publicly available goods contributing to the protection of the environment and animal welfare, as well as to rural development.”
Definition CE Reg. No. 834/07
The result: consumers are offered products of the highest quality, controlled throughout the entire production chain, from the field to the table.
The Organic Farming logo, approved by the European Community, offers consumers reassurance about food origin and quality. Products marked with this logo are guaranteed to comply with EU regulations on organic farming.
The logo issued by ICEA (Environmental and Ethical Certification Institute) certifies the organic production method in accordance with EU regulations concerning organic farming.
It is made using semolina produced from organic durum wheat grown exclusively in Italy. It is distinguished by its golden yellow colour, protein content and gluten strength, which are essential characteristics for producing Organic Pasta of the highest quality.
Made from durum wheat grown in Italy without the use of synthetic chemical products and pesticides. It is rich in natural fibre, because it is produced by milling whole durum wheat grains and therefore retains all of the nutrients of the raw material.
100g of BioGranoro whole wheat pasta contains 8g of fibre.
Granoro “CuoreMio Bio” pasta is made using raw materials that are 100% from Italian Organic Agriculture; a mixture composed of high-quality durum wheat semolina and barley flour rich in beta-glucans, which help to reduce cholesterol.Discover more
Made from olives of the “Coratina” and “Ogliarola” varieties grown in Puglia. They are picked by hand at just the right degree of ripeness, directly from the plant and are crushed using a traditional method and cold pressed. The oil has a fruity and slightly spicy flavour, a delicate scent and is yellow with green hues.Discover more
The BioGranoro Linea Rossa range is made using high-quality raw materials, fresh tomatoes carefully selected and processed within 24 hours of picking to preserve all of their quality characteristics and produce a natural and authentic product, free from colorants, preservatives and acidity regulators. Before sending the tomatoes for processing and before releasing the finished product for sale, tests are carried out in the laboratory to make sure they comply with organic food requirements, checking to ensure the absence of residues of crop protection chemicals.Discover more
Granoro uses organic whole wheat semolina, made by milling whole grains of durum wheat, which retains the same proportion of bran, germ and endosperm found in the original caryopsis. The result is a raw material naturally rich in fibre (soluble and insoluble), minerals (such as potassium and selenium) and B vitamins, without the need for any bran to be added to the semolina at the end of the milling process. Indeed, when refined semolina is milled, both the bran and the germ are eliminated, meaning a considerable amount of nutrients and fibre are lost in the process. It has a distinctive dark, naturally intense colour, it is firm and elastic when cooked and on tasting it is distinguished by slight straw-like notes, thanks to the high fibre content, together with a strong flavour and intense fragrance. It contains considerable amounts of micronutrients, which are very important for the body’s wellbeing.
RICH IN FIBRE: 100g of pasta provides 8g of fibre, about 32% of the daily requirement.
BioGranoro extra virgin olive oil is made from olives of the “Coratina” and “Ogliarola” varieties, grown in the countryside surrounding Corato, home to the Granoro pasta factory. The olives are picked strictly by hand directly from the plant using the age-old method of “bacchiatura” (which consists of beating the tree with a flexible stick); they are pressed in a stone mill using a traditional method within 24 hours of being harvested. The mechanical action crushes the olives causing them to break and release cell fluids and oil. The oil is extracted by cold pressing, that is to say at temperatures no greater than 27°C, which makes it possible to extract a higher amount of aromatic substances, without changing the sensorial and chemical characteristics of the oil and without compromising on quality. It has a fruity taste, slightly spicy with a delicate fragrance, a collection of scents typically associated with Murgia. It is yellow in colour with green hues. Its natural acidity is on average 0.5%, which is below the maximum value of 0.8% established by the regulations in force for extra virgin olive oils.
BioGranoro strained tomatoes are made using fresh tomatoes, grown and processed in Italy. The product is creamy and fragrant and is distinguished by a high density, 8°–9°Brix, and high yield thanks to the very low water content. After being harvested at just the right degree of ripeness, the tomatoes arrive at the company where they are processed within 72 hours. Weighed and checked for defects, the tomatoes are washed and sorted. Once selected they are crushed and scalded. The next stage through the straining and sieving machines removes the seeds and skin. At this point, the product goes on to the concentration system, where part of the water is allowed to evaporate. The product is then bottled and pasteurised to stabilise it so that it can be preserved over time without losing its original characteristics.
BioGranoro chopped tomatoes are made using only high-quality tomatoes, grown and processed in Italy, carefully selected, diced and preserved in tomato juice. It is a natural product that preserves the aroma and flavour of fresh tomatoes. Once they have arrived in the company, the tomatoes are checked and, if they meet the strict quality parameters, they are sent for processing. Uniformity of colour, good cellulose consistency, peelability and the absence of spoiled and scarred parts are all important. The tomatoes are washed and then blanched to facilitate skin removal. The product thus obtained then undergoes a further selection process to eliminate any defective fruits or skin residues and is sent for dicing. After a further selection process, the jars are finally filled. After the jars have been crimped, that is to say closed, they are sent for pasteurisation to ensure that the chopped tomato remains stable, naturally preserved and fit for consumption.
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